Preheat the oven to 200°C (180°C fan) or gas mark 6.

In a mixing bowl, combine the cream cheese and pesto until smooth.

Unroll the puff pastry on a lightly floured surface and cut in half lengthwise.

Spread the cream cheese and pesto mixture over one half of the pastry, then place the other half on top, pressing gently to create a sandwich.

Cut the layered pastry in half lengthwise to create two long rectangles.

Then, divide each rectangle into strips about 1cm thick.

Twist each strip and arrange on a baking tray lined with parchment paper.

Brush the twists with beaten egg and bake for 20-25 minutes or until they are golden brown and puffed.